I Have Pork Chops --?!
to cook today - any new ideas as in spices or marinades!?!?!?
OH - have a grill an oven or stove top!.
Thanks - I'm Hungry!!!Www@FoodAQ@Com
OH - have a grill an oven or stove top!.
Thanks - I'm Hungry!!!Www@FoodAQ@Com
Answers:
tried this first one the other night for the first time and WOW!. Delish!.
Pork Chops with Honey Jalapeno Mustard:
1 tablespoon prepared mustard
2 tablespoons honey
1 garlic clove, minced
1/2 to 1 jalapeno chile, seeded, chopped
2 (4 to 6 oz!.) pork loin chops
1- GRILL DIRECTIONS: Heat grill!. In small bowl, combine mustard,
honey, garlic and chili; mix well!. If desired, sprinkle pork chops
with salt and pepper!. Brush half of musard mixture over both sides
of pork chops!.
2- When ready to grill, place pork chops on gas grill over medium
heat or on charcoal grill 4 to 6 inches from medium coals!. Cook 10
to 14 minutes or until pork is no longer pink in center, turning once!.
3- Meanwhile, place remaining mustard mixture on small microwave-
safe dish!. Microwave on HIGH for 30 to 60 seconds or until mixture
comes to a boil!. Serve with pork chops!.
Serves 2
NOTE: To broil, place food on broiler pan and broil 4 to 6 inches
from heat using times provided above as guide!.
FOOD SAFETY NOTE: Before serving the remaining mustard mixture with
the cooked pork chops, it is important to heat the mixture to boiling
to eliminate any contamination which may have occurred from brushing
the mustard mixture onto the raw pork chops!.
Pork Chop Casserole
1 t!. salt
1 t!. pepper
1/4 t!. paprika
2 cans cream of mushroom soup
1 soup can of water
1 medium onion
6 large potatoes, peeled and sliced
6 center cut pork chops
4 T!. butter
combine salt, pepper, paprika, soup and water in a 1 quart pan!. Heat just to a boil!. Set aside to cool!. Separate onion into rings!. Layer potatoes and onions in a 2 quart casserole!. Top with pork chops!. Pour soup mixture over chops; dot with butter!. Cover and bake at 350 for 1 hour and 30 minutes!. Remove cover, allow chops to brown!. Serves 6
Sweet and Sour Cranberry Pork Chops
Pork chops
1 cup Russian salad dressing
1 package dry Lipton onion soup mix
1 (15 ounce) can whole cranberry sauce
Place pork chops in a greased casserole!. Mix together remaining
ingredients, and pour over the chops!. Bake, uncovered, at 300 degrees F
for 2 to 3 hours!.
Serve with rice or noodles!.
Stuffed Pork Chops recipe
Ingredients:
8 half-inch thick boneless pork loin chops, trimmed!.
1 ? cups of cornbread stuffing mix, crushed!.
1 cup of chopped onion!.
1 cup of chopped, peeled apple!.
? cup of water!.
3 tablespoons of butter!.
2 teaspoons of dried thyme!.
Salt and pepper, to taste!.
Preheat your oven to 425°F!.
Season pork with 1 teaspoon thyme, then salt and pepper!.
Melt 1 tablespoon of butter in a suitably sized skillet over medium-high heat!.
Add pork chops to the skillet and sauté until cooked!.
Transfer pork chops to a baking pan!.
Melt the remaining butter in the same skillet over medium-high heat!.
Add chopped onion and chopped peeled apple to the skillet and sauté until beginning to soften (about 5 mins)!.
Add stuffing mix, water and the remaining thyme!.
Stir until water is absorbed and stuffing is moist!.
Mound ? cup of stuffing on each pork chop!.
Bake until stuffing is crisp and beginning to brown (about 5 mins)!.Www@FoodAQ@Com
Pork Chops with Honey Jalapeno Mustard:
1 tablespoon prepared mustard
2 tablespoons honey
1 garlic clove, minced
1/2 to 1 jalapeno chile, seeded, chopped
2 (4 to 6 oz!.) pork loin chops
1- GRILL DIRECTIONS: Heat grill!. In small bowl, combine mustard,
honey, garlic and chili; mix well!. If desired, sprinkle pork chops
with salt and pepper!. Brush half of musard mixture over both sides
of pork chops!.
2- When ready to grill, place pork chops on gas grill over medium
heat or on charcoal grill 4 to 6 inches from medium coals!. Cook 10
to 14 minutes or until pork is no longer pink in center, turning once!.
3- Meanwhile, place remaining mustard mixture on small microwave-
safe dish!. Microwave on HIGH for 30 to 60 seconds or until mixture
comes to a boil!. Serve with pork chops!.
Serves 2
NOTE: To broil, place food on broiler pan and broil 4 to 6 inches
from heat using times provided above as guide!.
FOOD SAFETY NOTE: Before serving the remaining mustard mixture with
the cooked pork chops, it is important to heat the mixture to boiling
to eliminate any contamination which may have occurred from brushing
the mustard mixture onto the raw pork chops!.
Pork Chop Casserole
1 t!. salt
1 t!. pepper
1/4 t!. paprika
2 cans cream of mushroom soup
1 soup can of water
1 medium onion
6 large potatoes, peeled and sliced
6 center cut pork chops
4 T!. butter
combine salt, pepper, paprika, soup and water in a 1 quart pan!. Heat just to a boil!. Set aside to cool!. Separate onion into rings!. Layer potatoes and onions in a 2 quart casserole!. Top with pork chops!. Pour soup mixture over chops; dot with butter!. Cover and bake at 350 for 1 hour and 30 minutes!. Remove cover, allow chops to brown!. Serves 6
Sweet and Sour Cranberry Pork Chops
Pork chops
1 cup Russian salad dressing
1 package dry Lipton onion soup mix
1 (15 ounce) can whole cranberry sauce
Place pork chops in a greased casserole!. Mix together remaining
ingredients, and pour over the chops!. Bake, uncovered, at 300 degrees F
for 2 to 3 hours!.
Serve with rice or noodles!.
Stuffed Pork Chops recipe
Ingredients:
8 half-inch thick boneless pork loin chops, trimmed!.
1 ? cups of cornbread stuffing mix, crushed!.
1 cup of chopped onion!.
1 cup of chopped, peeled apple!.
? cup of water!.
3 tablespoons of butter!.
2 teaspoons of dried thyme!.
Salt and pepper, to taste!.
Preheat your oven to 425°F!.
Season pork with 1 teaspoon thyme, then salt and pepper!.
Melt 1 tablespoon of butter in a suitably sized skillet over medium-high heat!.
Add pork chops to the skillet and sauté until cooked!.
Transfer pork chops to a baking pan!.
Melt the remaining butter in the same skillet over medium-high heat!.
Add chopped onion and chopped peeled apple to the skillet and sauté until beginning to soften (about 5 mins)!.
Add stuffing mix, water and the remaining thyme!.
Stir until water is absorbed and stuffing is moist!.
Mound ? cup of stuffing on each pork chop!.
Bake until stuffing is crisp and beginning to brown (about 5 mins)!.Www@FoodAQ@Com
you can grill them!.you can also mix eggs and bread crumbs together and put the steak in it and then put it on the stove until it is ready or you can season it with lawry's and pepper and put it on the stove until it is ready!.Www@FoodAQ@Com
This works well for me!. Marinade the thawed chops in Italian Salad dressing with a bit of soya sauce added to the marinade!. Leave them in for at least an hour!. BBQ the chops if possible or broil them in the oven!. Makes the meat very tender and gives them a wonderful taste!.Www@FoodAQ@Com
I like mixing yellow mustard into brown sugar!.!.!.to make a paste!.!.!.and using that on pork chops!. Bake in the oven!.Www@FoodAQ@Com
when i bake porkchops i always marinated them in hot sauce!.they are really good like thatWww@FoodAQ@Com
PORK CHOPS SCARPARIELLO
Servings: Serves 4
Ingredients
2 red bell peppers
5 garlic cloves, finely chopped, divided
1 teaspoon finely chopped rosemary
3 tablespoons extra-virgin olive oil, divided
4 (1-inch-thick) bone-in pork chops (2 pounds total)
1 medium onion, chopped
4 fresh red or green cherry peppers or 2 fresh red jalape?os (1/4 pounds total), finely chopped
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
2 tablespoons unsalted butter
1 teaspoon fresh lemon juice
1/4 cup coarsely chopped flat-leaf parsley
Preparation:
Roast bell peppers on racks of gas burners over high heat (or on rack of a broiler pan about 2 inches from heat), turning with tongs, until skins are blackened, 10 to 12 minutes!. Transfer to a large bowl and tightly cover with plastic wrap!. Let stand, covered, 20 minutes!. Peel, then halve lengthwise, discarding stems and seeds!. Cut peppers into 1-inch pieces!.
While peppers stand, mince and mash half of garlic to a paste with 3/4 teaspoon salt!. Combine with rosemary, 1 tablespoon oil, and 1/2 teaspoon pepper!. Rub onto chops!.
Heat remaining 2 tablespoons oil in a large heavy nonstick skillet over medium-high heat until it shimmers!. Sauté pork, turning once, until pale golden in spots and just cooked through, 4 to 6 minutes!. Transfer to a plate and keep warm, loosely covered with foil!.
Add roasted peppers to skillet with onion, remaining garlic, cherry peppers, and 1/4 teaspoon salt!. Cook, stirring occasionally, until onion is softened, 5 to 6 minutes!.
Add wine and broth and boil until liquid is reduced to a glaze, about 5 minutes!. Add meat juices from plate and remove skillet from heat!. Add butter, stirring until incorporated!.
Stir in lemon juice, parsley, and salt to taste and spoon over chops!.
PORK CHOPS CORIANDER-CUMIN SPICE RUB
Servings: Makes 2 servings!.
Ingredients
1 tablespoon cumin seeds, toasted and coarsely ground
1 tablespoon coriander seeds, toasted and coarsely ground
3 garlic cloves, finely chopped
2 tablespoons olive oil
2 (3/4-inch-thick) pork chops
2 tablespoons coarsely chopped fresh cilantro
Garnish: lime wedges
Preparation
Combine cumin, coriander, garlic, and 1 tablespoon oil!. Pat pork chops dry and season with salt and pepper!. Rub spice mixture on both sides of chops!.
Heat remaining tablespoon oil in a large heavy skillet over moderate heat until hot but not smoking, then cook chops until just cooked through, 5 to 7 minutes on each side!.
Serve pork chops sprinkled with cilantro and garnish with lime wedges!.
GRILLED PORK CHOPS
Yield: 4 servings
4 pork chops (about 1/2-inch thick)
Seasoning, recipe follows
BBQ Sauce, recipe follows
Apply Seasoning to each pork chop!. Place pork chops in a large freezer safe plastic bag!. Pour 2 cups of BBQ sauce into bag!. Marinate in refrigerator for 8 hours!.
Place pork chops on grill and cook until internal temperature is 160 degrees F!. Re-apply BBQ sauce to pork chops prior to serving!.
Seasoning:
1 cup paprika
3 1/2 tablespoons sugar
1/2 teaspoon onion powder
Mix all ingredients together in a small bowl!.
BBQ Sauce:
2 cups ketchup
1 cup water
6 tablespoons brown sugar
5 tablespoons white sugar
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard powder
1 1/2 teaspoons paprika
1/2 lemon, juiced
1 teaspoon Worcestershire sauce
1/2 cup apple cider vinegar
1 teaspoon light corn syrup
Combine all of the sauce ingredients in a large saucepan or Dutch oven!.
Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking!.
Once sauce comes to a boil, reduce temperature to low and simmer, uncovered, for at least 2 hours!.
hope these help!. good luck and enjoy!.Www@FoodAQ@Com
Servings: Serves 4
Ingredients
2 red bell peppers
5 garlic cloves, finely chopped, divided
1 teaspoon finely chopped rosemary
3 tablespoons extra-virgin olive oil, divided
4 (1-inch-thick) bone-in pork chops (2 pounds total)
1 medium onion, chopped
4 fresh red or green cherry peppers or 2 fresh red jalape?os (1/4 pounds total), finely chopped
1/2 cup dry white wine
1/2 cup reduced-sodium chicken broth
2 tablespoons unsalted butter
1 teaspoon fresh lemon juice
1/4 cup coarsely chopped flat-leaf parsley
Preparation:
Roast bell peppers on racks of gas burners over high heat (or on rack of a broiler pan about 2 inches from heat), turning with tongs, until skins are blackened, 10 to 12 minutes!. Transfer to a large bowl and tightly cover with plastic wrap!. Let stand, covered, 20 minutes!. Peel, then halve lengthwise, discarding stems and seeds!. Cut peppers into 1-inch pieces!.
While peppers stand, mince and mash half of garlic to a paste with 3/4 teaspoon salt!. Combine with rosemary, 1 tablespoon oil, and 1/2 teaspoon pepper!. Rub onto chops!.
Heat remaining 2 tablespoons oil in a large heavy nonstick skillet over medium-high heat until it shimmers!. Sauté pork, turning once, until pale golden in spots and just cooked through, 4 to 6 minutes!. Transfer to a plate and keep warm, loosely covered with foil!.
Add roasted peppers to skillet with onion, remaining garlic, cherry peppers, and 1/4 teaspoon salt!. Cook, stirring occasionally, until onion is softened, 5 to 6 minutes!.
Add wine and broth and boil until liquid is reduced to a glaze, about 5 minutes!. Add meat juices from plate and remove skillet from heat!. Add butter, stirring until incorporated!.
Stir in lemon juice, parsley, and salt to taste and spoon over chops!.
PORK CHOPS CORIANDER-CUMIN SPICE RUB
Servings: Makes 2 servings!.
Ingredients
1 tablespoon cumin seeds, toasted and coarsely ground
1 tablespoon coriander seeds, toasted and coarsely ground
3 garlic cloves, finely chopped
2 tablespoons olive oil
2 (3/4-inch-thick) pork chops
2 tablespoons coarsely chopped fresh cilantro
Garnish: lime wedges
Preparation
Combine cumin, coriander, garlic, and 1 tablespoon oil!. Pat pork chops dry and season with salt and pepper!. Rub spice mixture on both sides of chops!.
Heat remaining tablespoon oil in a large heavy skillet over moderate heat until hot but not smoking, then cook chops until just cooked through, 5 to 7 minutes on each side!.
Serve pork chops sprinkled with cilantro and garnish with lime wedges!.
GRILLED PORK CHOPS
Yield: 4 servings
4 pork chops (about 1/2-inch thick)
Seasoning, recipe follows
BBQ Sauce, recipe follows
Apply Seasoning to each pork chop!. Place pork chops in a large freezer safe plastic bag!. Pour 2 cups of BBQ sauce into bag!. Marinate in refrigerator for 8 hours!.
Place pork chops on grill and cook until internal temperature is 160 degrees F!. Re-apply BBQ sauce to pork chops prior to serving!.
Seasoning:
1 cup paprika
3 1/2 tablespoons sugar
1/2 teaspoon onion powder
Mix all ingredients together in a small bowl!.
BBQ Sauce:
2 cups ketchup
1 cup water
6 tablespoons brown sugar
5 tablespoons white sugar
1 1/2 teaspoons freshly ground black pepper
1 1/2 teaspoons onion powder
1 1/2 teaspoons dry mustard powder
1 1/2 teaspoons paprika
1/2 lemon, juiced
1 teaspoon Worcestershire sauce
1/2 cup apple cider vinegar
1 teaspoon light corn syrup
Combine all of the sauce ingredients in a large saucepan or Dutch oven!.
Over high heat, bring ingredients to a boil, stirring frequently to prevent sticking!.
Once sauce comes to a boil, reduce temperature to low and simmer, uncovered, for at least 2 hours!.
hope these help!. good luck and enjoy!.Www@FoodAQ@Com